SCD Frittata (easy and quick)

When life gives you lemons make lemonade… right? Well how about an SCD frittata.

I tried to help save the environment by only taking one paper bag at the grocery checkout (forgot my re-useable ones). When the bag guy handed it to me, I got a bad feeling in my stomach – it was super heavy.

I returned home, and as soon as I got out of my car, a dozen pasture-raised eggs smashed on the concrete as the bag broke.

Bummer right? Well, when life hands you a problem like a digestive issue, or cracked eggs, you are faced with two choices – do nothing, or take action. As I stood there gazing down at a bunch of cracked eggs I racked my brain for an answer…why not a frittata?!

If you don’t know what a frittata is it’s basically a crustless quiche, which is perfect for SCD. You can add any type of meat, vegetables or spices you like. Unfortunately, I didn’t have any leftovers so I had to improvise fast.

I like quick easy recipes and cooking in bulk, and this frittata recipe fulfills both! By following the steps below you’ll have enough food for at least 3 meals.

Frittata Ingredients:

16 Eggs (motto in my kitchen – go big or go home!)

Sea Salt and Pepper to Taste

4 Gouda Cheese Slices

16oz Bag of Organic Frozen Broccoli

Directions for Deliciousness

Pre-heat the oven to 350 degrees.

Place frozen broccoli in a microwaveable bowl with water and microwave for 8-10 minutes. (If you’re using left over ingredients, like some extra meat and vegetables, then skip this step.)

Crack the eggs into a mixing bowl and get them good and mixed up.

Then, pre-heat an oven safe pan on medium-low heat. After it’s hot, add a high quality cooking fat like ghee. Next, dump your broccoli and eggs into the pan. Cook for 4 minutes on the stove top, then transfer to the oven.

After 5 minutes of oven time remove the pan. The mixture should be setting up and it’s time to place your cheese on top.

Then, cook for another 7-10 minutes untill it’s raised up and starting to brown on top.

Now your frittata is finished and ready to eat (enjoy hot or cold the next day, too)!

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About the author

Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

Oh my goodness! I couldn’t eat this right now, but I have to say, I love your problem solving skills! I was remembering a time very recently when I opened my car door and a grocery bag with eggs came crashing down…smashing them in a similar way. I can’t eat them, but my family can. No use wasting…fish out the shells and make something beautiful out of the mess. I love your statement that we have a choice. We do, don’t we? Even though sometimes we are tired and it doesn’t feel like it. This made me smile. Thanks. 🙂

I make one similar to this. We are PALEO but sometimes we splurge. We sauté mushrooms, onions, and broccoli. We mix about 6 eggs and add a dash of heavy Cream(Primal friendly). Add Crushed rosemary or fresh to your liking to egg mixture. Pour over sautéed veggies. Cover pan with glass plate or pan lid and cook about 10 min on 375.
Remove lid and add Fresh grated Parmesan Cheese(Primal Friendly) to your liking. Cook until the cheese is a little brown. Cool about five minutes. Serve a wedge of frittata, topped with sliced fresh tomatoes. Add Avocado slices on the side.

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